Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
1 pound raw shrimp, shelled and deveined
2 green onions, ends trimmed, minced
2 tablespoons minced ginger
2 cloves garlic, minced
2 tablespoons oyster sauce
2 teaspoons Asian chile sauce
⅔ cup Thai sweet chili sauce
¼ cup Thai or Vietnamese fish sauce
1 tablespoon grated lemon zest
½ cup freshly squeezed lime juice
¼ cup minced ginger
4 cloves garlic, minced
¼ cup chopped mint or basil leaves
Prepare the chicken wings for stuffing. Finely mince the shrimp. In a bowl, combine the shrimp, green onions, ginger, garlic, oyster sauce, and chile sauce. Using your fingers, mix until evenly blended. Transfer the stuffing to a pastry bag and fill the wings.
To make the glaze, in a separate bowl, combine all the glaze ingredients and mix well. Gently coat the chicken wings with the glaze. This can be done up to 12 hours in advance of cook-ing; keep refrigerated.
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Place the wings in a single layer on the rack. Place the baking pan in the middle of the oven and roast for 45 minutes. Do not baste during cooking. Serve hot.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.